JP3145825B2 - Kara fried flour - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dry fried flour. More specifically, the present invention relates to the present invention, wherein the ingredients of fried food such as meat do not become hard, the adhesion to the ingredients of clothes is good, the occurrence of frying in the frying oil is small, and the frying is also performed at a high yield. It relates to the fried flour that can be obtained.

[0002]

2. Description of the Related Art Conventionally, in the production of fried chicken, there is a method in which ingredients such as meat are immersed in a seasoning liquid, a seasoning is immersed in the ingredients, and then a batter such as flour is adhered and fried with oil. It has been generally adopted. In the case of this method, by immersing the ingredients in the seasoning liquid, the water holding power of the ingredients is increased, and it is possible to obtain fried rice with good texture when fried with oil. However, in the case of this method, preparation of the seasoning liquid and immersion of the ingredients in the seasoning liquid are necessary, which is troublesome and time-consuming.

In order to solve the above-mentioned drawbacks of the conventional method, various types of dry fried powder have been developed which can be easily fried by simply sprinkling directly on ingredients and frying with oil. The use of has made it possible to produce Karaage very easily and in a short time. However, in the case of using such a fried flour, the powdered or granular fried flour is directly adhered to the ingredients, so that the fried flour is less likely to fall off from the ingredients due to poor adhesion and is obtained. There is a drawback that the yield of empty fried food is low, and the ingredients of deep fried food are hard and the texture is poor.

Attempts have been made to incorporate a gelling agent into the deep-fried fried powder in order to obtain a soft texture of deep-fried fried rice. Feeling decreases. Attempts have also been made to incorporate a relatively large amount of starch into the fried flour, but the disadvantage is that the adhesion of the fried flour to the ingredients is reduced and the amount of frying residue remaining in the frying oil is increased. There is.

[0005] As a method for softening meat, a protease such as papain can be used as it is or with salt, sugar,
It is conventionally known to sprinkle meat with other ingredients such as spices.In this method, the meat on which the protease has been applied is left for a predetermined time to allow the protease to penetrate into the meat. I have. However, if the meat coated with the protease is left untreated, the degradation of the protein on the meat surface becomes more remarkable than the penetration of the protease into the inside of the meat. Even if it is dusted, the clothes do not adhere to the meat uniformly, and on the contrary, the clothes adhere to chopsticks, hands, container walls, etc. and come off and fall off the meat surface. When such meat from which clothes have fallen off is fried, there is a drawback that the fall off portion of the clothes burns and does not fry uniformly, resulting in poor appearance and texture.

[0006]

Under the circumstances described above, the present inventors:
In addition to making the ingredients soft and improving the texture of the fried food, the clothes are evenly attached to the surface of the ingredients and do not fall off. Research has been carried out for the purpose of providing Kara-age fried powder which is good and can be obtained with high yield. As a part of such research, as a result of various investigations on flour, which is the main raw material of Kara fried flour, the use of flour containing a predetermined amount or more of flour fine powder having a specific particle size or less as the flour was described above. The inventors have found that the object of the invention can be achieved and completed the present invention.

[0007] That is, the present invention is a fried flour containing at least 20% by weight of flour fine powder having a particle size of 10 µm or less based on the weight of the blended flour.

In the present invention, the particle size of the above-mentioned wheat flour refers to the particle size as measured by the Microtrac method, and specifically, “Microcrac FR” manufactured by Nikkiso Co., Ltd.
A "can be measured. In the present invention, any flour fine powder having a particle size of 10 μm or less can be used, and the method for preparing and obtaining the flour fine powder is not particularly limited. In general, flour fines having a particle size of 10 μm or less can be efficiently prepared by using an air classifier. As such an air classifier, for example, an air classifier “Turbo Classifier TC15M” manufactured by Nisshin Engineering Co., Ltd. And the like.

In the present invention, wheat flour and various starches (for example, potato starch, wheat starch, corn starch,
Waxy corn starch, tapioca starch, rice starch, etc.), rice flour, rye flour and other flours are used as the main raw material, and preferably flour is used as the main raw material. Based on the total weight (total weight) of the flours, it is necessary to contain 20% by weight (hereinafter simply referred to as%) or more of flour fine powder having a particle size of 10 μm or less, and preferably 30% or more. .

If the proportion of the flour fines having a particle size of 10 μm or less in the flour is less than the above-mentioned 20%, the texture of Kara-age is not softened, and the yield of Kara-age is reduced and the amount of frying is increased. Invite. On the other hand, particle size 10μ
The upper limit of the amount of the wheat flour fines of m or less is not particularly limited, and generally, the higher the content of the flour in the flour, the better the frying is obtained. By the way, in the case of ordinary wheat flour (light flour) conventionally used for kara fried flour, the particle size is 1
The content of fine powder having a particle size of 0 μm or less is generally 10 to 13%. Therefore, when ordinary wheat flour is simply used as the main raw material of fried rice flour, the ratio of fine powder having a particle size of 10 μm or less is 20% or more. As a result, it is not possible to obtain the deep-fried soft fried food as in the present invention, and it is not possible to improve the yield and reduce the amount of frying.

[0011] Further, although it can vary depending on the object of use of the Kara-fry (such as the type of ingredients using Kara-fry) and the type and amount of other components in the Kara-fry, the Kara-fry of the present invention can be varied. In the above, the usual flour and particle size of 10μ
It is preferable that the total amount of the whole flour based on the total weight of the fried flour, including the flour fines of m or less, is about 60 to 90%. From this point, it is preferable that the ratio of the fine flour having a particle size of 10 μm or less based on the total weight of the fried flour is about 15 to 90%.

[0012] In addition to flour fine powder having a particle size of 10 µm or less and other flours, the soy sauce, salt, sugar, powdered miso, amino acids and other amino acids that have been conventionally used in the soy flour are used in the present invention. Any of the other ingredients and components such as nutrients such as seasonings, spices, spices and vitamins can be included as needed.

[0013] In addition to the above-mentioned materials and components, the fried noodles of the present invention may further comprise, if necessary, a thickener, a gelling agent, a synthetic paste (pregelatinized starch, propylene glycol alginate, Calcium and sodium salts of cellulose glycolic acid, sodium starch glycolate, sodium starch phosphate, methylcellulose, sodium polyacrylate, sodium alginate, tragacanth gum, gum gutti, gum arabic, gum karaya, guar gum, locust bean gum, gelatin, etc.) Enzymes such as protease, lipase and amylase; powdered liquor and powdered alcohol (wine, brandy, rum powder);
One or more emulsifiers (sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, etc.); one or more kinds of starch hydrolysates having a dextrose equivalent of 5 to 50 can be contained, and at least one of these components can be contained. When the seeds are contained, the ingredients become softer when fried with oil, and soft fried rice with good texture can be obtained.

In the above, when a thickener, a gelling agent, a synthetic paste and the like are mixed in the fried flour, and when other than the pregelatinized starch is blended, the amount of the fried flour is based on the total weight of the fried flour. 1 to 10%, 5 to 40 when pregelatinized starch is blended
%, Especially about 15 to 30%, and about 1 to 6% based on the total weight of the fried powder, when blending powdered sake, and about 0, based on the total weight of the fried powder, when formulating an emulsifier. When the starch hydrolyzate is blended in an amount of about 0.5 to 6%, the starch hydrolyzate is preferably blended in a ratio of about 2 to 40% based on the total weight of the fried flour.

The method for preparing the fried flour of the present invention is not particularly limited, and any conventionally known method can be employed.
In addition, the soybean fried powder is a so-called “butterfly” type in which the powdered fried flour is sprinkled as it is on the ingredients and fried, and the powdery fried flour is dissolved in a liquid such as water or a paste. There is a so-called "melting" type in which the oil is fried by adhering it to an ingredient, and the dried fried powder of the present invention is particularly suitable for use as a "glazing" type.

The fried food of the present invention is used for fried chicken, duck, duck, turkey and other chicken meat, pork, beef, sheep, goat and other meat, seafood, vegetables and other ingredients. It is particularly suitable as fried flour for meat and seafood.

[0017] The cooking method for making the fried food using the fried food of the present invention is not particularly limited, but usually, the ingredients are made to an appropriate size, and the fried food of the present invention is powdered or granulated. It is good to sprinkle as it is, leave it for a predetermined time if necessary, and then fry it with oil heated to an appropriate temperature (usually about 160 to 170 ° C.).

[0018]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. In the following Examples and Comparative Examples, the yield of Karaage, the texture of Karaage and the amount of frying were measured or evaluated as follows.

The yield of empty fried : The yield (%) of empty fried was calculated by the following equation 1.

[0020]

## EQU1 ## Yield of Karaage (%) = (C / D) × 100 where C = weight of the obtained Karaage (g) D = Total weight of used chicken and attached Karaage flour

Texture of Karaage : The texture of Karaage was scored by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken.

[0022]

[Table 1] Evaluation criteria for the texture of dried fried chicken Number: Evaluation content 5: Very soft, juicy and extremely good texture 4: Soft, good texture 3: Slightly soft, slightly good texture 2: Hard, Slightly poor texture 1: very hard and poor texture

Frying amount : Frying residue remaining in frying oil after the production of Kara-age was recovered and its weight was measured.

<< Example 1 and Comparative Example 1 >> 100 g each of fried flour having the composition shown in Table 2 below was prepared. Chicken is cut to a size of about 25 g and this meat 1000
g was sprinkled with the fried powder prepared as described above and left at room temperature for 5 minutes. Next, the chicken to which the fried powder was adhered was fried for 3 minutes in salad oil heated to 160 to 170 ° C. to prepare fried chicken. The yield and amount of frying of the resulting chicken were determined by the method described above, and the texture of the fried chicken was scored by the method described above. Table 2 shows the results.

[0025]

[Table 2] Example 1 Comparative Example 1 Combination (%) Flour (soft flour) ¹⁾ − 76 Flour fine powder ²⁾ 76 − Salt 8 8 Seasonings 10 10 Spices 6 6 Total 100 100 Karaage yield (%) 82 78 Karaage texture 4.2 1.5 Frying amount (g) 1.1 8.5 1) Content of fine powder with a particle size of 10 μm or less 12% 2) Content of fine powder with a particle size of 10 μm or less 60%

From the results shown in Table 2, based on the weight of the flour, the fried flour of Example 1 containing 60% or more of fine flour having a particle size of 10 μm or less has a good texture. Karaage is obtained at a high yield, and the adhesion of the Karaage flour to the chicken is good, and the amount of frying residue in the frying oil is small, and the ratio of the flour fine powder having a particle size of 10 μm or less is 12%. In the case of using the deep-fried fried powder of Comparative Example 1, the texture of the deep-fried fried rice was hard and poor, and the yield was low. Understand.

Example 2 100 g of dried fried powder having the composition shown in Table 3 below was prepared. Then, chicken fried chicken was prepared in the same manner as in Example 1, and the texture of the resulting chicken fried food was scored by the above-described method. The results shown in Table 3 were obtained.

[0028]

[Table 3] Test area abc (Comparative example) (Example) (Example) Combination (%) Flour (light flour) ¹⁾ 68 60 38 Flour fine powder ²⁾ 8 16 38 (10 µm or less fine powder) ³⁾ (17% ) (22%) (36%) Salt 8 8 8 Seasoning 10 10 10 Spices 6 6 6 Total 100 100 100 Fried food texture 2.6 3.7 3.9 1) Content of fine powder with a particle size of 10 μm or less 12% 2) Content of fine powder with a particle size of 10 μm or less 60% 3) Ratio of fine powder with a particle size of 10 μm or less in the total amount of flour

From the results shown in Table 3, the test plot b (Example) and the test plot c containing the flour fine powder having a particle size of 10 μm or less at a ratio of 20% or more based on the weight of the flour.
In contrast to the fried flour of Example, a fried flour having a good texture can be obtained, while the content of flour fines having a particle size of 10 μm or less is less than 20% based on the weight of flour. It can be seen that a deep-fried fried food of a (comparative example) cannot be obtained with good texture.

[0030]

According to the present invention, when the fried flour of the present invention containing at least 20% by weight of flour fines having a particle size of 10 μm or less based on the weight of flour is used, soft fried flour with good texture can be obtained. Obtained with high yield. In addition, the fried powder of the invention has good adhesion to the ingredients, thereby making it possible to obtain a fried food with good appearance, and the amount of fried residue remaining in the frying oil is small. The fried flour of the present invention can be effectively used for various ingredients such as meat, seafood, vegetables and the like. Karaage can be produced very simply and in a short time.

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Claims (1)

(57) [Claims] 1. Fried flour containing at least 20% by weight of flour fines having a particle size of 10 μm or less, based on the weight of the blended flour.